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1. Garlicky Potato Salad:
Ingredients:
Potato 400 gm
Fresh Garlic Cloves 40 gm
Lemon Juice 20 ml
Slat 6-7 gm
White pepper powder 02 gm
Sunflower oil 30 ml
Coriander Fresh 01 tbls
Sunflower Seeds 05 gm
Flaxseeds 05 gm
Chickpeas Green (Dry) 20 gm
Ice-Burg Lettuce 120 gm
Method:
Soak over night dry green peas (Hara Chana) or use fresh if available. Peal potato and cut medium cubes or any required shape, hold in salted water for 10 min.
Boil potato for just 6-7 min (parboiled). Chop fresh garlic. Heat thick bottom pan add sunflower oil sauté chopped garlic until golden brown. Remove garlic hold in hand mortar.
Same oil sauté potato until gets golden brown. (Shallow Fry only). Chopped fresh coriander, Garlic (Brown), salt and pepper grind in mortar roughly. Add lemon juice to mortar mixture. Dress warm potato with mortar mixture.
Roast sunflower seeds and flaxseeds lightly. Arrange dressed potato salad in plate or salad bowl on bed of lettuce. Topped with roasted sunflower seeds, flax seeds and green chickpeas.
Garnish with sprig of coriander leaves. Serve salad warm only.
(Recipe: Chef Javedakhtar A. Sayyad, Godrej Vikhroli Cucina)
2. Baadal Jaam
Ingredients:
Brinjal (bhurta variety) 1 Kg
Groundnut Oil 250 ml
Onions 250 gm
Ginger 30 Gm
Garlic 30 Gm
Red chilly powder 50 Gm
Turmeric 5 Gm
Tomatoes 500 Gm
Lime 2 No.
Salt 10 Gm
Green coriander 250 gm
Hung curd (chakka) 300 gm
Edible silver foil 2 Sheets
Method:
Wash and cut brinjals into 1-centimeter thick roundels. Deep fry in Godrej refined groundnut oil. Drain and arrange on baking trays.
Chop onions finely. Blanch and concasse tomatoes. Prepare paste with ginger and half the garlic. Chop remaining garlic finely. Chop coriander keeping some sprigs aside for garnish.
Heat some oil in a pan and Sauté onions. Add ginger-garlic paste and fry. Add chilli powder, tomatoes and salt. Cook until thick. Adjust seasonings.
Whisk hung curd. Add chopped garlic, lime juice, salt and chopped green coriander. Mix lightly.
You can also pan fry the brinjal before putting them into the oven. Spoon out a ladleful of tomato sauce over each roundel of brinjal. Place in a moderately hot oven for 5-7 minutes.
Remove from the oven, pipe out a small portion of hung curd mixture at the center, put a sprig of coriander and serve immediately as the hung curd starts melting.
(Recipe: Chef Manoj Kamble, Godrej Vikhroli Cucina)
3. Karate Ambade Ghashi
